Cooks in clover

White Fruit Cake. — Half a pint of butter, one pint of sugar, one and a half pints of flour, twone teaspoon of baking powder, the whites of eight eggsFlavor, and stir in one grated cocoanut, one pound of almonds blanched and cut up fine, and half a pound of citron cut in small pieces. Mrs. Guild Copeland. J Nut Fruit Cake. — Half a cup of butter, one pound each of raisins, Brazil nuts, and dates, four eggs, two teaspoons of cinnamon, one cup of strong/ coffee, two of brown sugar, one of sour milk, one teaspoon of soda, and half a pound of currants. Everything chopped fine. Bake two hours. Pound Cake. — One pound of butter, one pound of sugar, one pound of flour, ten eggs, and one tea- I spoon of baking powder. Flavor with vanilla. Mock Pound Cake. — One cup of corn starch, wet with half a cup of milk; one cup of butter; two cups of sugar; three cups of flour; four eggs, the whites and yelks beaten separately ; two even teaspoons of baking powder. Flavor to taste. Miss H. E. Latham. Orange Cake. — Two cups of sugar, the yelks of five eggs, half a cup of water, the rind and juice of one orange, two large cups of flour, with two teaspoons of baking powder ; add the whites of three eggs well beaten. Icing: — The whites of two eggs, two tablespoons of pulverized sugar, and the rind of half an orange. Mrs. G. F. E. Currant Cake. — Two cups of flour, one cup of sugar, one cup of butter, the whites of three eggs and yelks of four, and half a pound of currants. Whortleberry Cake. — One quart of flour, one quart of berries, one and a half cups of sugar, two teaspoons of baking powder, water enough to make a batter about as stiff as pound cake, salt to taste. Bake in a hot oven. Dried Apple Cake. — Three cups of dried apples, soaked over night in cold water and chopped in the morning ; three cups of molasses, stewed with the apples. Let this cool, then add one cup of melted butter, three eggs, one teaspoon of soda, two teaspoons of cinnamon, one and a half teaspoons of cloves, three cups of flour, and one pound of chopped raisins. Bake in a moderately hot oven. Bread Cake. — Two cups of soft sponge, two eggs, ' one cup of butter, one cup of sweet milk, three cups \ of flour, four teaspoons of Royal baking powder, two teaspoons of cinnamon, half a teaspoon of cloves, half a nutmeg, and two cups of seeded raisins. Put the sponge in last. This will make two loaves. Mrs. H. R. Wells. Coffee Cake. — Two cups of sugar, one cup of butter, one cup of molasses, one cup of strong coffee, four eggs, one teaspoon of soda and two of cream tartar, two teaspoons of cinnamon, two teaspoons of cloves, one grated nutmeg, one pound of raisins, one pound of currants, and four cups of flour. Bake in a moderate oven. Half of the quantity will make one nice sized cake. Mrs. R. Bell. Pork Cake. — One pound of fat salt pork chopped fine, two pounds of currants, two pounds of raisins, one pound of citron, one pound of brown sugar. three eggs, two teaspoons of all kinds of spices, two teaspoons of baking soda in a little hot water, one quart of boiling coffee poured over the pork, and one teaspoon of salt.